Baklava

• 1 lb. of frozen fillo dough (21x16x12 inch) leaves
• 1 c. walnuts
• 1/2 c. almonds, blanched
• 1 c. butter, melted
• 2 tbsp. sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• lemon honey syrup

1. Thaw fillo dough at room temperature for 2 hours. Finely chop or grind nuts. Cut fillo in half-crosswise. Cover with slightly damp towel. Lightly butter the bottom of 14x10x2 inch baking pan. Lay 100 of the half sheets of fillo in pan, brushing each sheet with some of the melted butter. Mix walnuts, almonds, sugar, cinnamon, nutmeg, and cloves. Sprinkle half of the nut mixture over fillo in pan. Drizzle with some of the melted butter. Top with another 20 of the half sheets of fillo, brushing each with more of the melted butter. Repeat with another layer of the nut mixture, remaining butter, and remaining fill. Cut without cutting through bottom layer into diamond shaped pieces or squared. Bake at 350u0b0 for 50 to 55 minutes. Finish cutting, cool thoroughly. Pour warm lemon-honey syrup over.
2. Makes about 24 diamonds.

leaves, walnuts, almonds, butter, sugar, ground cinnamon, ground nutmeg, ground cloves, lemon honey syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=15760 (may not work)